Oh my goodness, let me tell you about these chocolate stuffed cookies! They’re not just any cookies; they’re vegan, gluten-free, and filled with gooey, melty chocolate that will make your taste buds dance with joy! Every bite is like a warm hug, and the best part? You won’t even miss the dairy or gluten. I love whipping these up when I’m craving something sweet yet wholesome. Trust me, once you sink your teeth into one of these soft, chewy delights, you’ll understand why they’re my go-to treat. So, if you’re ready to indulge in some chocolatey goodness without any guilt, grab your apron, and let’s get started on making these incredible chocolate stuffed cookies vegan gluten free!
Ingredients List
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/4 cup cocoa powder
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup dairy-free chocolate chips
How to Prepare Chocolate Stuffed Cookies Vegan Gluten Free
Making these chocolate stuffed cookies is a breeze, and I promise you’ll love every moment of it! First, you’ll want to preheat your oven to 350°F (175°C). This step is crucial because a hot oven gives your cookies that perfect texture—soft on the inside and slightly crisp on the outside.
Step-by-Step Instructions
- In a large mixing bowl, combine the almond flour, coconut flour, cocoa powder, baking soda, and salt. Give it a good stir so everything is mixed evenly. This dry mixture is the base of your cookies!
- Now, it’s time to add the wet ingredients. Pour in the maple syrup, melted coconut oil, and vanilla extract. Mix everything together until it’s well combined. You want a nice, thick dough that holds together—if it seems too crumbly, just add a splash of water or more maple syrup.
- Next, fold in those glorious dairy-free chocolate chips. This is where the magic happens! You’ll want chocolate in every bite, right?
- Using your hands, form the dough into balls and place them on a parchment-lined baking sheet. Don’t overcrowd them; give them room to spread a bit while baking!
- Now, here’s a fun part—use your thumb to make a little indentation in each cookie ball, and fill it with even more chocolate chips. Yes, please!
- Bake in the preheated oven for about 10-12 minutes. Keep an eye on them; you want them just set but still soft in the middle.
- Once they’re out of the oven, let them cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them firm up slightly!
Nutritional Information
Okay, let’s talk numbers! Just a quick heads up—nutrition can vary depending on the specific brands and ingredients you use, so these values are just estimates. Each of these delightful cookies comes in at about 150 calories, with 7g of fat, 2g of protein, and 20g of carbohydrates. Plus, they have a nice little fiber boost of 3g! I love knowing I can indulge in something so tasty while still being aware of what I’m putting into my body. Enjoy these guilt-free treats!
Why You’ll Love This Recipe
- Quick and Easy: You can whip up these chocolate stuffed cookies in just about 27 minutes from start to finish—perfect for when those sweet cravings hit!
- Rich Chocolate Flavor: With gooey chocolate chips in every bite, these cookies are a chocolate lover’s dream come true.
- Vegan and Gluten-Free: They fit perfectly into a variety of diets, so everyone can enjoy them without worry.
- Wholesome Ingredients: Made with almond and coconut flour, these cookies are a healthier alternative to traditional treats.
- Customizable: Feel free to add your favorite nuts or dried fruits for a personal twist!
- Kid-Friendly: Kids will love helping to make these, and you can feel good about what they’re eating!
Tips for Success
To make sure your chocolate stuffed cookies turn out perfectly every time, here are some of my favorite tips! First off, make sure your coconut oil is melted but not too hot—let it cool slightly before mixing it in. This helps keep the dough nice and thick! If you find the dough too dry, don’t hesitate to add a little extra maple syrup or a splash of non-dairy milk to get that perfect consistency.
When forming the balls, aim for uniform sizes so they bake evenly. I like to use a cookie scoop for this—it makes life so much easier! And remember, don’t skip the thumbprint step; that’s where the extra chocolate goodness goes! Lastly, keep an eye on them while baking; every oven is different, and you want them just set but still soft. Trust me, you’ll be rewarded with the most deliciously gooey cookies!
Variations
Oh, the fun doesn’t stop with just one version of these chocolate stuffed cookies! If you’re feeling adventurous, here are some delicious variations to try. For a nutty twist, add in some chopped walnuts or pecans to your dough—yum! You can also swap out the dairy-free chocolate chips for peanut butter chips or even butterscotch chips for a different flavor profile. Want a little extra zing? Toss in some orange zest or a dash of espresso powder to enhance that chocolate flavor. If you’re in the mood for something seasonal, try mixing in some pumpkin puree and spices for a fall-inspired treat. The possibilities are truly endless, so let your creativity shine and enjoy experimenting with your own unique chocolate stuffed cookies!
Storage & Reheating Instructions
Once you’ve made these delicious chocolate stuffed cookies, you’ll want to make sure they stay fresh and tasty! To store leftovers, simply place them in an airtight container at room temperature. They’ll stay good for about 3-5 days, but I bet they won’t last that long—they’re just too yummy!
If you want to keep them for longer, you can freeze them! Just wrap each cookie individually in plastic wrap and then place them in a freezer-safe bag or container. They’ll keep well for up to 2 months in the freezer. When you’re ready to enjoy one (or a few!), let them thaw at room temperature for a bit. You can also pop them in the microwave for about 10-15 seconds to bring back that warm, gooey goodness. Trust me, there’s nothing like a warm cookie straight out of the microwave!
FAQ Section
Can I substitute the almond flour?
Absolutely! If you have a nut allergy or just prefer something different, you can use oat flour or a gluten-free all-purpose flour blend. Just keep in mind that it might change the texture a bit.
How do I make these cookies even sweeter?
If you have a sweet tooth, feel free to add a bit more maple syrup to the dough. You can also sprinkle a little coconut sugar on top before baking for an extra touch of sweetness!
Can I use different types of chocolate chips?
Of course! You can use any dairy-free chocolate chips you like. Try dark chocolate for a richer flavor, or go for white chocolate chips if you want something a little different. The choice is yours!
What’s the best way to store these cookies?
To keep your cookies fresh, store them in an airtight container at room temperature for up to 5 days. If you want to save them for later, freeze them individually wrapped for up to 2 months.
Can I make these cookies ahead of time?
Yes! You can prepare the dough and refrigerate it for up to 3 days before baking. Just let it come to room temperature for a few minutes before shaping and baking. Enjoy!
Stuffed cookie recipes are a great way to explore different flavors and fillings!
Print
Chocolate Stuffed Cookies Vegan Gluten Free: 7 Delicious Tips
- Total Time: 27 minutes
- Yield: 12 cookies 1x
- Diet: Vegan
Description
Delicious chocolate stuffed cookies that are vegan and gluten-free.
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/4 cup cocoa powder
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup dairy-free chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix almond flour, coconut flour, cocoa powder, baking soda, and salt.
- Add maple syrup, melted coconut oil, and vanilla extract to the dry ingredients. Mix until combined.
- Fold in the dairy-free chocolate chips.
- Form the dough into balls and place them on a parchment-lined baking sheet.
- Use your thumb to create an indentation in each ball and fill with more chocolate chips.
- Bake for 10-12 minutes.
- Let cool before serving.
Notes
- Store cookies in an airtight container.
- For a sweeter cookie, add more maple syrup.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 5g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: chocolate stuffed cookies, vegan cookies, gluten free cookies